Chicken chili verde Recipe

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Servings: 400
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Ingredients

Cost per serving $2.06 view details

Directions

  1. Sprinkle chicken with salt and pepper. Coat with flour. Heat oil in heavy large skillet over medium-high heat. Add chicken to skillet and sauté until golden brown. Transfer to large pot. Repeat with oil and chicken til all chicken is done. Do not use all the oil.
  2. Heat oil in same skillet over medium-high heat. Add onions and garlic; sauté until onions are tender. Transfer to pot with chicken.
  3. Heat oil in same skillet over medium-high heat. Add green bell peppers and sauté until tender. Transfer to pot with chicken.
  4. Heat oil in same skillet and sauté half of corn until tender. Transfer to pot with chicken.
  5. Repeat with remaining oil and corn.
  6. Add chicken broth, tomatilloes, oregano, chili powder, cumin, paprika to pot. Bring liquid to boil. Reduce heat and simmer until mixture thickens and flavors blend, stirring occasionally, about 4-6 hours.
  7. (Can be prepared 1 day ahead. Refrigerate until cool. Cover and keep refrigerated. Rewarm over medium heat before continuing.)
  8. Mix cilantro into chili. Transfer to large serving bowl. Garnish with tortilla chips and serve.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 329g
Recipe makes 400 servings
Calories 361  
Calories from Fat 208 58%
Total Fat 23.32g 29%
Saturated Fat 6.12g 24%
Trans Fat 2.94g  
Cholesterol 77mg 26%
Sodium 282mg 12%
Potassium 539mg 15%
Total Carbs 19.96g 5%
Dietary Fiber 3.4g 11%
Sugars 3.08g 2%
Protein 20.06g 32%
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